Easy Breezy Gluten Free Quinoa Crepe with onion and cilantro served with Raddish Slaw

I see lot of interest for Quinoa chapati recipe. If you have tried making it, share with me what your experience has been like, any difficulties etc. With practice the results will be delicious and very satisfactory.

Today I bring to you a very easy, quick alternative to quinoa chapati,a crepe made from quinoa flour.It tastes delicious and is a breeze to make. Hope you will have as much fun making it as I did. The melange’ of flavours and textures is bound to please the most discerning palates.







1/2 cup quinoa flour

1/3 cup and 1 tbsp. water

1/2 onion finely chopped

2 tbsp. cilantro finely chopped

2 tbsp.greens from the green onions finely chopped

1/2 jalepeno finely chopped ( optional )

salt to taste

2 tbsp. of extra virgin olive oil or ghee


1. Heat a well seasoned cast iron skillet or a non stick pan on medium heat.

2. First mix the flour and water  (adding water in stages not all at once) thoroughly  so no lumps remain and then add all the other ingredients ( except oil or ghee). The consistency of the batter should be runny but not watery, if it is then the crepes break and stick.

3. Pour a small ladle full or 2 -3 tbsp. of batter on to the skillet and spread it evenly with the spoon in a circle ( should give you a 5-6 inch circle). And now put a little oil around the whole crepe.

4. Now cover with a lid for a minute or two till the crepe loses its wet look

5.With a spatula flip up the crepe from one side to see if it is brown and crisp, if it is then it is ready to be flipped.

6.Once the crepe is turned let it roast and cook on the other side for few minutes on medium heat making sure it does not char and become too crisp.

7. Continue making the crepes .

8.Serve crepes with crisp raddish slaw stuffed into them and green cilantro mint chutney. ENJOY!!!!



3- 4 red raddishes washed thoroughly and grated

2 tbsp. mint and cilantro chopped

juice of half lime or quarter lemon


Mix the above and serve stuffed into crepes.



2 cups cilantro finely chopped stems included

1 cup mint washed and chopped

juice of 1/2 lemon

2 thai chillies stem removed ( optional )

1” piece of ginger peeled

salt to taste

1/4 tsp. sugar or 1 deseeded dates (optional)

salt to taste

1-2 tbsp.of water


Blend or grind all the above ingredients in a mixer or a blender till it is a smooth mixture of even consistency.

Store in a glass jar and refrigerate, can be stored for 8- 10 days but starts to lose its vibrant bright green colour as it ages.


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